Roasted Veggie, Nut, Mushroom Creamy Risotto
I fused a bunch of recipes together, but the basic risotto recipe should always remain the same - rice, butter, wine, broth, and cream (optional)! The risotto was pretty much perfect except a slightly powerful taste from the parsnips, which are fantastic, but not when it challenges the taste of parmesan. Here's the recipe I used to feed four people (no need to be exact or have exact vegetables) -
300g risotto (estimate by sight how much you think you'll need)
1 onion
1/2 stick or more of butter or olive oil
1/2 parsnip
1 or 2 carrots
1/2 or 1 zucchini
bunch of spinach
handful of walnuts
2 cups mushrooms
cream
white wine, room temperature or warm
veggie or chicken broth, heated
Preheat oven to 425F. Chop up carrot, parsnip, zucchini into small pieces. Toss in soft butter or olive oil and sprinkle with salt. Put in oven until veggies are soft. No need to be too soft as they will be mixed in with risotto later.
Chop spinach and walnuts and put aside. Chop mushrooms.
Melt about 2-3 tbsp butter or olive in large pan or pot. Saute mushrooms. Set aside.
Put another few tbsp butter and saute onions until tender, about 5-7 minutes. Add rice. Stir until rice turns white and opaque, about 5-7 minutes. Add about a 1/3 bottle of white wine, or enough to cover the rice. Stir constantly until wine boils away and you're left with moist, creamy rice.
Start adding 1 cup of broth at a time, stirring constantly until all the broth is absorbed. Repeat until rice is at desired texture, about 4-5 cups broth.
Take out veggies when ready.
When rice is at desired consistency, add some cream along with veggies, spinach, walnuts, and mushrooms. Mix altogether. Sprinkle parmesan in the mix as well as when you serve in bowls. Salt & pepper as desired! Done! Delicious!
300g risotto (estimate by sight how much you think you'll need)
1 onion
1/2 stick or more of butter or olive oil
1/2 parsnip
1 or 2 carrots
1/2 or 1 zucchini
bunch of spinach
handful of walnuts
2 cups mushrooms
cream
white wine, room temperature or warm
veggie or chicken broth, heated
Preheat oven to 425F. Chop up carrot, parsnip, zucchini into small pieces. Toss in soft butter or olive oil and sprinkle with salt. Put in oven until veggies are soft. No need to be too soft as they will be mixed in with risotto later.
Chop spinach and walnuts and put aside. Chop mushrooms.
Melt about 2-3 tbsp butter or olive in large pan or pot. Saute mushrooms. Set aside.
Put another few tbsp butter and saute onions until tender, about 5-7 minutes. Add rice. Stir until rice turns white and opaque, about 5-7 minutes. Add about a 1/3 bottle of white wine, or enough to cover the rice. Stir constantly until wine boils away and you're left with moist, creamy rice.
Start adding 1 cup of broth at a time, stirring constantly until all the broth is absorbed. Repeat until rice is at desired texture, about 4-5 cups broth.
Take out veggies when ready.
When rice is at desired consistency, add some cream along with veggies, spinach, walnuts, and mushrooms. Mix altogether. Sprinkle parmesan in the mix as well as when you serve in bowls. Salt & pepper as desired! Done! Delicious!
Comments
Post a Comment